Chicken Alfredo with Bacon and Spinach

Ingredients

• 454 g (16 oz)pasta
• 8 slicesbacon, diced
• 567 g (1¼ lb)chicken breasts, diced
• ¼ tspsalt
• ¼ tspblack pepper
• 1 jar, 454 g (16 oz)Alfredo sauce
• 90 g (3 cups)fresh spinach, chopped
• ½ tspItalian seasoning
• 25 g (¼ cup), optionalParmesan cheese

Instructions

1. 1

   Cook the pasta

   Cook the pasta in a pan of boiling salted water. Put the chopped spinach in the bottom of a colander, then drain the pasta over it so the hot water wilts the spinach. Return the pasta to the pan and set it aside.

2. 2

   Crisp the bacon

   While the pasta cooks, fry the diced bacon in a large frying pan until crisp. Lift it out and drain it on kitchen paper.

3. 3

   Cook the chicken

   Leave 1 tbsp of bacon fat in the pan and discard the rest. Season the chicken with the salt and pepper, then cook it in the bacon fat until done.

4. 4

   Heat the sauce

   Add the Alfredo sauce, spinach and Italian seasoning to the chicken. Heat everything through.

5. 5

   Serve the pasta

   Serve the chicken and sauce over the hot pasta. Add Parmesan on top if you like.

What is chicken Alfredo?

Chicken Alfredo is an American pasta dish built around creamy Alfredo-style sauce and chicken. This version adds bacon and spinach, making it a substantial one-pan topping for pasta.

Jarred sauce keeps the preparation simple, while cooking the chicken in a little bacon fat brings the ingredients together with a savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 38g protein, 60g carbs, 21g fat.

The pasta supplies most of the carbohydrates, while chicken and bacon contribute much of the protein. Alfredo sauce, bacon and Parmesan account for much of the fat; serve with a generous salad or vegetables to add freshness and balance the plate.

Why use a jarred sauce?

Ready-made Alfredo sauce is the shortcut that helps this meal fit a busy evening. Heat it with the chicken, spinach and Italian seasoning rather than preparing a separate sauce.

Make the most of the bacon

Crisp the diced bacon first, then remove it and leave just 1 tbsp of its fat in the pan. That measured amount is used to cook the chicken without leaving all the rendered fat in the dish.

Wilt the spinach as you drain

Putting chopped spinach in the colander lets the pasta water wilt it as the pasta drains. Return the pasta to its pan afterwards, ready to serve with the sauce.

Check the chicken

Dice the chicken breasts so the pieces can cook in the skillet alongside the rest of the preparation. Cook until done before adding the sauce; the recipe does not specify a cooking time, so check the thickest pieces.

Bring everything together

Heat the sauce mixture through, then spoon it over the hot pasta. The method keeps the pasta separate until serving, so you can control how much sauce goes on each portion.

What to serve alongside

The pasta, chicken, bacon and creamy sauce make this a filling main course. A crisp green salad or simply dressed vegetables make a fresh contrast without adding another rich element.

Recipe notes & tips

• Dice the chicken into evenly sized pieces so they cook at a similar rate.
• Keep only 1 tbsp of bacon fat in the pan, as directed, before cooking the chicken.
• Place the spinach in the colander before draining so the pasta water wilts it.
• Have the drained pasta ready before heating the sauce mixture.
• Add the optional Parmesan at the table so each person can choose how much to use.

Variations

• Use another pasta shape: Choose a shape that holds the creamy sauce well.
• Add mushrooms: Cook sliced mushrooms in the skillet before adding the sauce.
• Make it spicier: Add chilli flakes to the sauce to taste.
• Use turkey: Swap the chicken for diced turkey breast and cook it through in the bacon fat.
• Skip the bacon: Cook the chicken in a little cooking oil instead of bacon fat.

Common mistakes to avoid

• Leaving too much bacon fat: Keep just 1 tbsp in the pan before cooking the chicken.
• Draining away the spinach: Put it in the colander first so the hot pasta water wilts it.
• Adding sauce before the chicken is done: Cook the chicken through before stirring in the sauce.
• Overcooking the bacon: Remove it once crisp so it does not become overly hard.
• Letting the pasta sit too long: Time the sauce so it is hot when you are ready to serve.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot; add a small splash of water if the sauce has thickened.

Frequently asked questions